Stuffed Pizza Dough (or Stromboli)) has always been a family favorite along with Mom's Sausage Roll, and we just love all kinds of a variety of fillings you can find suggestions below.
The pizza dough is easy to make and Mom always made it from scratch, however, you can use any store-bought or your own delicious dough recipe if you prefer.
Mushroom Stuffed Pizza Dough is often served with a side of marinara sauce, warmed up, for dipping into.
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Basic Steps to Mushroom Stuffed Pizza Dough
- Saute the mushrooms
- Make or buy the pizza dough and make sure it is at room temperature or in a warm place as you make the filling
- Roll out the dough
- Add the sauteed mushrooms, shredded cheese, and herbs and roll it up seam side dough
- Place on a baking sheet and let rest for around 30 minutes
- Brush with egg wash and sprinkle the top with Parmesan cheese
- Bake at 400 degrees until brown on top
- Optional: all stuffed rolls can be brushed with egg wash before baking, sprinkled with dry herbs, granulated garlic powder and cheese on top
Tips
- Use deli cheese shredded or thickly cut slices of mozzarella and provolone for layering
- Always keep the dough at least 1/2 inch in thickness so the filling won't poke through the dough
- Onions can be added also but sauteed first and carmelized
- Substitute any meats you like with the suggestions below
- This roll can be made with mix-in additions and spinach is a great option
- Frozen bread dough is not recommended it has too much moisture in it
- Bake until the outside of the roll is browned
- For a glistening sheen beat an egg and brush before baking
- These can be made ahead of time for parties and frozen for up to 3 months.
- Thaw in the refrigerator overnight and reheat covered in foil.
- Reheat wrapped in foil in the oven or in the air fryer for 2 to 3 minutes if you want a crispier outside crust
Shopping List for Mushroom Stuffed Pizza Dough
the printable recipe card below will give complete instructions and measurements on how to make Mushroom Stuffed Pizza Roll
- fresh homemade pizza dough or use store-bought
- garlic minced
- mushrooms sliced
- Marsala dry wine
- mozzarella and provolone slices
- butter or olive oil (butter will have more flavor inside)
- grated cheese ( parmesan or pecorino romano)
- granulated garlic powder for sprinkling on top
- dried oregano, basil, parsley (use all fresh when in season)
- black pepper
- Optional Garnish: beaten egg for shine, more mixed dried Italian herbs
- Dipping sauce- homemade marinara sauce or store-bought
Filling Mix-In Alternatives:
(additions with any combinations)
- any kind of peppers
- any kinds of mushrooms (canned or fresh)
- chopped tomatoes
- black or green olives
- chopped regular broccoli or broccoli rabe cooked
- sauteed or raw spinach or other cooked greens like escarole
- eggplant
- onions
- minced fresh garlic
- cooked sausage
- pepperoni
- capicola
- sauteed shrimp, scallops with mozzarella
- cheese and drained tuna with sharp cheddar
- meatballs in tomato sauce crushed
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Mushroom Stuffed Pizza Roll Dough
This is a basic recipe for stuffed pizza dough rolls, we have made many different combinations to stuff the rolls with, just use whatever you like in yours.
Pizza dough is very versatile when it comes to stuffing and rolling however you want to make sure you do not roll it too thin or it will leak and pop open while baking so keep it around 1/2 inch thick.
Mushroom Stuffed Pizza Dough
Yield: 10
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Sauteed Mushrooms stuffed inside a pizza dough then rolled up with lots of melted cheese.
Ingredients
- 1 pound of fresh homemade pizza dough or store-bought pizza dough
- 1 pound of freshly sliced mushrooms ( I used baby bella) or canned drained
- 4 cloves garlic minced (also you can use carmelized onion if you prefer or a combination of both)
- 1/4 cup of dry Marsala Wine
- 1 cup of shredded whole milk mozzarella or 8 slices or deli sliced mozzarella and provolone slices
- butter or olive oil (butter will have more flavor inside)
- 1/2 cup grated cheese (Parmesan or Pecorino romano)
- 1 teaspoon of each granulated garlic powder for sprinkling on top of dried oregano, basil, and parsley (use all fresh when in season)
- salt, black pepper, and red pepper flakes to taste and optional
- Optional Garnish: beaten egg for shine, more mixed dried Italian herbs Dipping sauce- homemade marinara sauce or store-bought
Instructions
- Prepare a baking sheet with parchment paper or greased and preheat the oven to 400 degrees.
- In a small frying pan, heat the pan to medium heat then add the butter.
- Stir fry the mushrooms for around 12 minutes with wine.
- Add the garlic and saute for 2 more minutes.
- Note: Add the mix-ins before the garlic addition.
- Remove from the heat and add all the herbs to the mushroom mixture add some salt, pepper, and red pepper flakes if using, seasoned to taste.
- Roll out the dough on a floured board around 1/2 inch in thickness.
- Add the mushroom mixture, then shredded cheese on top (or thick slices of cheese on top), then sprinkle with grated cheese.
- Fold the sides slightly then roll it up like a burrito and place it seam-side down on a prepared baking sheet.
- Let this sit covered with a damp towel or plastic wrap for 30 minutes to rise a bit on the stovetop before you bake it.
- Brush with egg wash, and sprinkle the top with more grated cheese, dried or fresh herbs, and granulated garlic powder.
- Note: you can also add sesame seeds on top if you like them.
- Bake the roll for around 40 minutes or more until golden brown on top at 400 degrees preheated oven.
Notes
Tips
- Use deli cheese shredded or thickly cut slices of mozzarella and provolone for layering
- Always keep the dough at least 1/2 inch in thickness so the filling won't poke through the dough
- Onions can be added also but sauteed first and carmelized
- Substitute any meats you like with the suggestions below
- This roll can be made with mix-in additions and spinach is a great option
- Frozen bread dough is not recommended it has too much moisture in it
- Bake until the outside of the roll is browned
- For a glistening sheen beat an egg and brush before baking
- These can be made ahead of time for parties and frozen for up to 3 months.
- Thaw in the refrigerator overnight and reheat covered in foil.
- Reheat wrapped in foil in the oven or in the air fryer for 2 to 3 minutes if you want a crispier outside crust
Mushroom Stuffed Pizza Roll Dough
This is a basic recipe for stuffed pizza dough rolls, we have made many different combinations to stuff the rolls with, just use whatever you like in yours.
Pizza dough is very versatile when it comes to stuffing and rolling however you want to make sure you do not roll it too thin or it will leak and pop open while baking so keep it around 1/2 inch thick.
Filling Mix-In Suggestions:
(additions with any combinations)
- any kind of peppers sweet of hot
- mushrooms canned or fresh any kinds
- chopped tomatoes
- black or green olives
- chopped regular broccoli or broccoli rabe cooked
- spinach or other cooked greens like escarole
- eggplant
- onions
- minced fresh garlic
- cooked sausage
- pepperoni
- capicola
- sauteed shrimp, scallops with mozzarella
- cheese and drained tuna with sharp cheddar
- meatballs in tomato sauce crushed
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More Recipes To Try :
Eggplant Parmesan PizzaMeatball Pizza
Stromboli
Italian Panzerotti
Mom's Stuffed Focaccia Bread
Mom's Homemade Sausage Patties
This would make a great meal! I like mushroom and cheese filling.
ReplyDeletelooks delicious and easy if you buy the dough.
ReplyDelete